8 Reviews of Très Rapide French Summer Tarragon Chicken

From: Jen T

On Jul 8, 2009

Fast, easy & delectable I used dried tarragon as this is all I had. I used Rice Bran Oil in place of the nut oil. Both worked well. As this was for our main meal I served with brown rice and a salad of baby leaf greens topped with a diced tomato. Into my "keepers" file this goes and I am sure I will make it often when I want someting fast. Made for Aus/NZ swap July 2009

From: Chef Shadows

On Jul 3, 2009

Wonderful FT! You did not say which nut oil to use so I used walnut oil. The fresh tarragon was nice, but next time I will use dry for the cooking part and fresh for the garnish. I made this for my lunch yesterday and enjoyed it greatly. As you know I am a great fan of cheese so I also garnished with a small amount of Crotonese cheese from Italy. Thanks for posting this wonderful and simple recipe!

From: Sage

On Jul 20, 2009

Great recipe especially with fresh tarragon. So tasty and so fast to prepare. I used sour cream and it was perfect. Thank you for this lovely addition to my chicken recipes; we loved it. Rita

From: PaulaG

On Aug 17, 2009

What's not to love? This is a wonderful main dish that helped me get dinner on the table in a matter of minutes. The nut oil was pecan oil. The recipe was doubled for 2 servings. It was served with steamed broccoli and Creole Tomato Salad. Made for Aussie Swap.

From: Chef #894268

On Sep 20, 2009

Husband and I loved this, but kids wouldn't eat it. HOWEVER, I heated the leftover with sauteed carrots, onions and corn with about a Tbsp. of dried parsley. I placed a pie crust on top like chicken pot pie and baked it at 375 for about 1/2 hour. It was FANTASTIC and the kids ate the entire casserole. Thank you for this recipe, it is my new method for preparing pot pie!

From: DecoChef

On Sep 14, 2009

So fast, so easy and so delicious. Made it just as directed and will be making many more times. Thank you!

From: The Flying Chef

On Sep 27, 2009

This was a super simple and totally yummy meal.. I absolutely love tarragon and knew I wanted to try this one as soon as I read it. It did not disappoint I doubled the recipe for myself and my son and we loved it. I served ours with a green leafy salad and some crusty bread for a delicious meal. Thanks FT for another really great dish full of flavour and a great one to keep on hand, for a super quick and easy after work fast meal.

From: Lizzie-Babette

On Oct 23, 2009

Editing my review to add 5 wonderful stars (I can't believe I forgot that when I did my review). I can't believe I've left this review until now...you must try this if you're a fan of chicken and tarragon. We've made this at least 4 times since August, for ourselves, and proudly for company. We followed the recipe exactly, using walnut oil, creme fraiche (instead of sour cream, which I don't think would provide that extra "oomph" the creme fraiche provides), and a good amount of tarragon. The flavor is complex, very french (tarragon to me brings a french mien to any recipe its in), and very delicious. The cooking time and direction are perfect, and the flavor is truly memorable; it reminds me of some of the dishes we had at bistros in Paris when we were there at the end of the summer. We'll be enjoying this dish all year round - merci beaucoup, French Tart!